Recipes ·
Healthy Summer BBQ Ideas
Butterflied BBQ Prawns
Ingredients
- 12 large prawns – butterflied
- Olive oil
- 2 cloves garlic – crushed
- 1 tsp. chilli flakes
- 1 lemon – zested and juiced
- 2 tbsp. parsley – finely chopped
- Pinch salt and pepper
Method
- Coat prawns in olive oil, garlic, chilli, half the lemon zest and salt and pepper.
- Add the prawns to the BBQ flesh side down and cook for about 2 minutes or until almost cooked through (they continue to cook even after taking off the heat)
- Pour over The lemon juice, the rest of the zest and the parsley and serve on a platter.
Salmon Skewers
Ingredients
- Sea salt
- 2 fillets of salmon – chopped into bite size chunks
- 3 lemons – sliced
- 1/5 tbsps. Dill – chopped
- Olive oil
- 10 bamboo skewers (soaked in water for 20 minutes)
Method
- Slide the salmon and lemon slices on to the skewers (alternating between the two)
- Sprinkle with salt and olive oil and cook on the BBQ for 5 minutes, turning frequently.
- Serve on a plate sprinkled with the dill and more sea salt.
Tofu Steak
Ingredients
- 1 slab of tofu
- Olive Oil
- 3 tbs. mirin
- 1 tsp. soy sauce
- 2 tbs. white miso paste
- Spring onions – sliced on the diagonal
Method
- Cut the Tofu in half width ways then slice into roughly 5 centimeter by 3 centimeter slices (just make sure they’re not too small).
- Then drain on paper towel and pat try.
- Mix miso paste, mirin and soy sauce together until combined well.
- Coat tofu in the marinade and allow to sit for 15 minutes or longer.
- Preheat the BBQ grill and coat well with olive oil.
- Once hot, add the tofu to the grill (reserving the left over marinade), turn the heat to low and close the BBQ lid.
- Cook for 5 – 7 minutes then flip the tofu slices over and cook for another 5 – 7 minutes.
- Once cooked and crispy apply another coat of marinade to the tofu, sprinkle with the spring onions and serve.
Pesto Mushrooms
Ingredients
For the Pesto –
- 1 large bunch basil – leaves picked
- ½ cup pine nuts
- 2 cloves garlic – crushed
- ½ cup olive oil
- Salt
- 4 large Portobello mushrooms – stems removed
- Olive oil
- Salt and Pepper
Method
- Place all pesto ingredients in a blender and process until combined into a paste.
- When combined, slowly add the olive oil while the motor is still running until emulsified.
- Preheat the BBQ, brush mushrooms with olive oil and sprinkle with salt and pepper and place on the BBQ right way up.
- After about 7 minutes flip over and pour the pesto into the mushrooms and close the lid of the BBQ.
- Cook for a further 7 minutes and serve.
Chargrilled Corn on the Cob
Ingredients
- 3 ears of corn – shucked and cleaned
- 1 tablespoon of butter - melted
- paprika (smoked paprika preferred)
- 1 lime
- 1 /2 bunch coriander – finely chopped
- Salt flakes
- Pepper
- Buffalo Mozzarella
Method
- Place corn directly on the BBQ and cook for around 10 minutes, turning occasionally.
- Place on the serving dish and, in the following order, pour over butter and sprinkle over salt, pepper, paprika, mozzarella and coriander then squeeze over lime and serve.
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